Name: Grilled Steak Tacos with Chimichurri Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Latin American
Ingredients: 1 cup fresh cilantro; ⅔ cup fresh parsley; ¼ cup fresh oregano; 4 garlic cloves, minced; ⅔ cup olive oil; ¼ teaspoon crushed red pepper flakes; kosher salt and pepper; 4 filet mignon steaks; kosher salt and pepper; 8 to 12 small corn tortillas; ¾ cup sweet corn; ¼ cup crumbled feta, or cotija for topping; pickled onions, for topping

Jump to Recipe· 4.9 from 13 reviews

If you’re on the hunt for a show-stopping meal that bursts with vibrant flavor, look no further than Grilled Steak Tacos with Chimichurri. Imagine buttery filet mignon grilled to juicy perfection, tucked into warm corn tortillas, then crowned with a herby, garlicky chimichurri sauce and fresh, colorful toppings. This recipe brings together everything you love about bold, summery eats: smoky steak, lively herbs, tangy pickled onions, and the sweet pop of corn. It’s a feast for all the senses, making every bite a celebration.

Grilled Steak Tacos with Chimichurri Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Grilled Steak Tacos with Chimichurri has a starring role in creating layers of flavor and texture. You’ll love how fast these come together, thanks to fresh herbs, quality steak, and a handful of punchy toppings that bring everything into perfect balance.

Fresh cilantro: The heart of the chimichurri, adding a zesty, green backbone to the sauce.
Fresh parsley: Offers earthiness and balances the chimichurri’s intense flavors.
Fresh oregano: Gives an unmistakably aromatic, peppery note that rounds out the herbs.
Garlic cloves (minced): Essential for that punchy, savory depth in the sauce—don’t skimp here!
Olive oil: Brings richness and helps unite the sauce ingredients into a silky dressing.
Crushed red pepper flakes: Adds just the right kick of heat for excitement without overpowering.
Kosher salt and pepper: Make the flavors pop! Essential in both the chimichurri and the steak seasoning.
Filet mignon steaks: Opt for four; this cut is luxuriously tender and perfect for grilling quickly.
Corn tortillas: Go for 8 to 12 small ones—soft, sturdy, and classic for holding all the tasty fillings.
Sweet corn: About ¾ cup—offers pops of sweetness and color in every taco.
Crumbled feta or cotija: A salty, creamy finish that ties together the steak and chimichurri.
Pickled onions: These tangy, pretty gems lift the whole dish and add irresistible crunch.

How to Make Grilled Steak Tacos with Chimichurri

Step 1: Prepare the Chimichurri

Start off by laying your cilantro, parsley, and oregano on a large cutting board. Use your sharpest knife (this really does make a difference!) and chop everything as finely as you can—by hand is the way to go here, as it keeps the herbs lively instead of pasty. Transfer the chopped herbs to a bowl, then add the minced garlic, red wine vinegar, olive oil, a generous pinch of kosher salt, pepper, and the crushed red pepper flakes. Stir everything together and let the sauce sit. The rest time allows those magical flavors to deepen and mingle, creating a bright, robust chimichurri for your Grilled Steak Tacos with Chimichurri.

Step 2: Preheat the Grill

Get your grill roaring hot; preheating it for 10 to 15 minutes ensures those beautiful grill marks and a perfect sear. High heat will quickly caramelize the exterior of the filet mignon, locking in all those savory juices. This step will make your steak the absolute star of these tacos.

Step 3: Season and Grill the Steaks

While the grill heats up, season your filets all over with kosher salt and freshly cracked pepper—don’t be shy! Seasoning generously is the secret to a flavorful crust. Place the steaks on the grill and let them sizzle for about 5 minutes per side, or until they’re done just how you like them. Once grilled, let them rest for 10 minutes. Resting is crucial; it keeps the meat tender and juicy when sliced for your Grilled Steak Tacos with Chimichurri.

Step 4: Slice the Steak

Once the steaks have had their rest, slice them thinly against the grain for maximum tenderness. Cutting across the fibers makes every bite melt in your mouth and ensures that each taco is as pleasantly textured as possible.

Step 5: Assemble the Tacos

Warm your corn tortillas (a quick toast on the grill or a hot skillet makes them pliable and lightly charred). Pile on those juicy steak slices, generous spoonfuls of your homemade chimichurri, then sprinkle with sweet corn, a scattering of crumbled feta, and finish with pickled onions for zing. The result? Grilled Steak Tacos with Chimichurri that are as impressive to look at as they are to eat.

How to Serve Grilled Steak Tacos with Chimichurri

Garnishes

Top your tacos with colorful extras: extra chimichurri sauce for drizzling, a lime wedge for squeezing, and maybe some extra fresh herbs if you love that vibrant, garden-fresh vibe. A sprinkle of feta or cotija gives salty richness, while pickled onions add both beauty and bright acidity to balance the rich steak.

Side Dishes

Round out your table with side dishes that play off the boldness of Grilled Steak Tacos with Chimichurri. Try grilled street corn, a crisp jicama slaw, or a refreshing watermelon salad. A simple rice dish or warm black beans also complement the tacos and help make the meal feel festive and filling.

Creative Ways to Present

If you’re feeding a crowd, present everything on a big platter so guests can build their own tacos. Lay the steak slices, chimichurri, and toppings out in colorful bowls. For something a bit different, turn the tacos into mini tostadas—just crisp up the tortillas and layer on all the goodies for bite-sized treats. However you serve them, Grilled Steak Tacos with Chimichurri are seriously eye catching.

Make Ahead and Storage

Storing Leftovers

Keep leftover steak, chimichurri, and toppings in separate airtight containers in the fridge. The steak and sauce both keep beautifully for up to 3 days, and storing separately helps maintain fresh textures and flavors for round two.

Freezing

While the chimichurri is best enjoyed fresh, the grilled steak can absolutely be frozen. Slice (or leave whole) and wrap tightly before freezing for up to 2 months. When you’re ready, thaw overnight in the fridge for an easy taco night any time you crave Grilled Steak Tacos with Chimichurri.

Reheating

The gentlest way to reheat steak is in a low oven (about 250°F) just until warmed through; avoid microwaving to keep it tender. For tortillas, a quick flash in a hot skillet revives them beautifully. Give the chimichurri a stir and let it come to room temperature before drizzling.

FAQs

Can I use a different cut of beef for Grilled Steak Tacos with Chimichurri?

Absolutely! While filet mignon is deliciously tender, you can substitute with ribeye, sirloin, or even flank steak—just keep an eye on grilling times to avoid overcooking thinner cuts.

How far in advance can I make the chimichurri?

Chimichurri can be made up to 3 days ahead and stored in the refrigerator. The flavors actually meld and improve the longer it sits, just make sure to cover it tightly.

Are there gluten-free options for these tacos?

Yes! Most corn tortillas are naturally gluten-free, but check package labels to be sure. Every ingredient in Grilled Steak Tacos with Chimichurri is naturally gluten-free, making this a great choice for gluten-sensitive eaters.

Can I grill the steak indoors if I don’t have an outdoor grill?

Definitely. A cast iron grill pan on the stove works wonderfully, just get it very hot and follow the same timing for searing your filet mignon.

What’s the best way to pickle onions for topping?

Quick-pickled onions are easy: slice red onions thinly, then cover them with equal parts vinegar and water, plus a little sugar and salt. Let them sit for at least 20 minutes, and they’ll be tangy, crunchy, and perfect for these tacos.

Final Thoughts

Bursting with color, freshness, and that smoky-grilled goodness, Grilled Steak Tacos with Chimichurri are a joy from the very first bite. Whether you’re serving them for a weeknight treat or a festive dinner party, this is a dish to return to again and again. Give them a try and see why everyone falls in love with this bold, flavor-packed favorite!